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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Yeast starter - should I pitch entire thing or just yeast sediment?
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Old 12-30-2011, 09:31 PM   #21
BrewMU
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Join Date: Oct 2011
Location: Columbia, MO
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Quote:
Originally Posted by cincybrewer View Post
Type: Extract
Batch Size: 5.25 gal
Boil Size: 6.50 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
5.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 83.33 %
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 16.67 %
1.00 oz Pearle [8.00 %] (60 min) Hops 25.7 IBU
0.25 oz Liberty [3.90 %] (30 min) Hops 2.7 IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale

Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.94 %
Bitterness: 28.4 IBU Calories: 217 cal/pint
Est Color: 4.1 SRM
I used 12# Pilsner malt and ~15 oz. of honey and made a somewhat oversized batch - ~6.25 gallons in the fermenter. I came out at OG 1.050 also - right at the upperend for the style like I'd planned. Mine is over-hopped per style guidelines (1.2 oz.15% AA Sorachi Ace 75 min., then another oz. of SA plus 2 oz. Saaz in the last 30 minutes) - yours is a lot truer to style. I use hop bags, then I squeeze them, re-boil the recovered wort and use it to make my starter. It solves the wasted-wort-in-the-hops problem, and gives me a yeast starter that won't change the taste of my beer. I guess the gravity is a little high - you could dilute it, or just collect wort from the later part of the sparge.
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